RFCJ RECIPE ARCHIVE
Posted by : Myra Shinkman Vegetarian Cholent, Myra's - pareve
I'm not a vegetarian, but this is one of my favorite cholent recipes. I use a crockpot, but I'm sure you can fiddle with it to use a Dutch oven. 1 1/2 cups dried large lima beans (1/2 pound) 1 tablespoon vegetable oil 2 garlic cloves, minced 2 medium onions, thinly sliced 3 celery ribs, thinly sliced 2 large or 4 small potatoes, peeled and quartered 2 carrots, peeled and thinly sliced 1 bay leaf, crushed 1 1/2 to 2 tablespoons instant chicken-flavored soup mix (5 bouillon cubes) 1 tablespoon Paprika 4 cups hot water Salt Freshly ground pepper Soak the beans overnight in water to cover, then drain. Or, follow package directions for quick soaking. In a large skillet, heat the oil and saute the garlic, onions and celery until tender, then add to 3-quart crockpot. Add the potatoes, carrots, beans, bay leaf and paprika. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water. Add salt and pepper to taste. Cover tightly and cook on low 18-24 hours. Makes 4 very generous servings. NOTE: There are parve chicken and beef-flavored bouillon cubes, or you can use mushroom or vegetable bouillon. Also, I substitute white beans for lima -- works very well.
